Some couples might prefer to make their own wedding cake. Lots of nearly-weds are forgoing expensive and towering cake creations, for a smaller cake for the symbolic purposes of cutting the cake. If you want a job done properly, the bakers are the ones to ask, even if you do decide on a smaller cake. They are the professionals and employing them can save you an awful lot of stress in the run up to your big day. However, if you would rather make your own, we have found the best recipe around from Wedding Cakes For You.
This recipe is for the cake only, this allows you to fill it with all your own favourite flavourings and personalisations. Fill it with chocolate or raspberry mousse, Luscious English lemon curd, or fresh ripe raspberries and white chocolate buttercream…!
This recipe makes a two layer 8 or 9 inch cake, or a couple dozen yummy cupcakes. Use this one to make a tester and try out your baking skills.
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks at room temperature)
- 2 cups granulated sugar
- 4 eggs (separated)
- 1 cup milk (orange juice if making the orange cake)
- 1 teaspoon vanilla extract
- For lemon cake add-zest of 2 lemons
- For the orange version add zest of 2 oranges
Step 1: Preheat oven to 350 degrees
Step 2: Sift together flour, baking powder, and salt. Set aside
Step 3: In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
Step 4: With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired. (orange zest, lemon zest, almond extract))
Step 5: In another bowl, with a clean beater, beat the egg whites until stiff but not dry.(pictured) Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Step 6: Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Step 7: Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Step 8: Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
Brush this wonderful lemony syrup over the cake layers. Syrup: 1/4-1/2 cup of sugar and the juice of 2 lemons. Double or triple for a wedding cake.
Sprinkle or brush Triple Sec over the layers then fill with white chocolate butter cream and fresh raspberries.
Let us know how your cake turns out. What is your favourite filling? Let us know in the comments below!